In Season: Purslane

Whether you're a CSA devotee, a farmers' market weekender or consider ketchup a veg, we'll bring you fresh inspiration for how to prepare our local produce.
This week's harvest: Purslane/Verdolagas

Jennifer Woods

Purslane in the dirt

​

Purslane is the fancy schmancy succulent weed that you see at farmers' markets around town and the rest of the country. You'll find it has teeny tangy fat leaves with with a love-it-or-hate-it mucilagenous quality and some hefty stems. It's gooey like okra, and can be used just like spinach. Heath nuts love that it contains more omega-3 fatty acids than any other leafy vegetable plant. Hikers love it since it has medicinal properties to assist in treating insect or snake bites. Farmers love it because it just grows without any extra effort. Farmers don't generally buy seed for purslane - but they could; they just find it between the rows and are able to harvest and share with market goers.

It was Ghandi's favorite food and who wants to mess with Ghandi? Grab a bunch this weekend and try out one of these recipes, if only for a gorgeous edible garnish.

Selecting, storage and preparation tips:
Unblemished, vibrant-looking leaves and stems are best. As per usual, keep in the fridge lightly wrapped with a damp towel and a loose plastic bag. Remove the leaves from the stems if the stems are too woody. Otherwise you can eat it all. Enjoy as soon as possible and share any leftovers with your neighbors.

Thanks so much!! Verdolagas are one of my favorite foods!! I usually just cook them in some olive oil with a clove of garlic and a pinch of sea salt. I plan to try the warm potato salad and the pickled recipes. Thanks again for the great post!!